A
B
C
D
E
F
G
I
J
L
M
N
P
R
S
T
U
W
A
Affination | Production of a magma by mixing sugar with syrup and then centrifuging the magma with or without washing |
Affined sugar | Sugar purified by affination |
After product sugar | Sugar of the final crystallization stage |
Alkalinity | The relative hydroxyl (OH) ion content of juice as measured by titration with acid solution to a phenolphthalein endpoint or equivalent pH, expressed as g CaO per 100 ml |
Accounted Losses | (Known Losses) Lost sugar that has been measured as to quantity. (Pulp, lime waste, molasses, and sometimes main sewer losses are accounted losses). |
Apparent Purity | Purity as calculated when the sugar (sucrose) content has been measured by a single direct polarization. |
Ash content | The solid residue left after incineration in the presence of oxygen (crude ash, carbonate ash). In analysis of sugar products, sulfuric acid is added to the sample, and this residue as sulfated ash heated to 800 °C is taken to be a measure of the inorganic constituents. Sometimes determined indirectly by measure of the electrical conductivity of solutions of the products. |
B
Beet | Sugar beet root, botanically the thick main root with hypocotyl in which sugar is stored |
Beet brei | Beet sample prepared for analysis in the form of fine particles |
Beet clamp | Stack of stored beet |
Beet flume | Concrete-lined ditch or metal trough designedfor the hydraulic transport of beet |
Beet knife | Rectangular piece of steel designed to slice beet into cossettes |
Beet pile | Store of beet in suitably prepared areas of the factory yard |
Beet pump | Special centrifugal pump used to lift beet and water |
Beet rasp, beet saw | Devices to obtain beet brei from beet samples |
Beet sampler | Scooping device to collect beet samples |
Beet saw, beet saw | Devices to obtain beet brei from beet samples |
Beet tail | Elongated lower part of the beet |
Beet tare | Earth and other materials brought with the beet to the factory |
Beet tops | Beet leaves and petioles, which may or may not be accompanied by crowns or pieces of crowns that are removed in the field at the time of harvest |
Beet washer | Installation for cleaning beet (e.g. jet washer, revolving-arm washer, drum washer, cyclone washer) |
Beet washing | Process for cleaning beet |
Bolter | Beet plant flowering and going to seed in its first year |
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C
Candy crystals | Large sugar crystals produced by a special crystallization process |
Carbonation | Introduction of carbon dioxide gas into limed juice or syrup (e.g., first and second carbonation) |
Carbonation gas | Gas rich in carbon dioxide for use in carbonation |
Carbonation lime | Carbonation slurry after concentration with filter presses to about 70% DS |
Carbonation sludge | Carbonation slurry after concentration with vacuum filters to 4550 % DS |
Carbonation slurry | Turbid liquid consisting of juice and carbonation precipitate (e.g. 1st carbonationslurry, 2nd carbonation slurry) |
Carbonation slurry concentrate | Carbonation slurry after concentration with thickening filters or decanters |
Centrifugal | Apparatus for separation of solid sugar crystals in massecuite from the associated liquid sugar solution. |
Clarifier | An apparatus for gravitational settling of suspended solids from a liquid with provision for overflow of clear liquid and separation of the concentrated solids slurry. (Sometimes called a thickener). |
Color | Attenuation index, determined under defined conditions.According to ICUMSA the color is measured at 420 nm and given in ICUMSA units (IU). Most of data given in this book contain the index 420 or 560 for the wavelength, which is not in accordance with ICUMSA recommendations. |
Color type | Result of the visual assessment of white sugar against standards |
Condenser water | Mixture of condensate and cooling water produced by a direct-contact condenser |
Conglomerate | Intergrown cluster of several crystals |
Cooling crystallization | Crystallization by cooling of the magma |
Cooling crystallization effect | Difference in the purity of the mother liquor of the magma at the beginning and end of the crystallization by cooling |
Cooling crystallizer | Vessel for crystallization by cooling |
Cossette scalder | Component of extraction plant, where |
Cossettes | Beet slices produced by a beet slicer |
Crystal content | Proportion by mass of crystals in the magma |
Crystal growth rate | Increase in crystal mass in relation to time and surface |
Crystallizate | Crystal fraction obtained by crystallization |
Crystallization | Nucleation and growth of crystals |
Crystallization rate | Crystal mass produced per time unit |
Crystallization scheme | Defines the number of crystallization stages |
Crystallization vapor | Vapor created in evaporating crystallization |
Cycle time | (a) In batch evaporating crystallization: time from start of drawing in a charge to the beginning of the next (b) In centrifuging: time from start of loading the centrifugal to the beginning of the next charge |
D
Defeco-carbonation | Process step in juice purification in which the juice is simultaneously brought into contact with lime and carbon dioxide |
Denaturation | Deliberate alteration of beet cells, often by heat, in preparation for extraction |
Deteriorated beet | Beet of reduced suitability for processing due to external causes, e.g. frost |
Diffuser | An apparatus for counter current extraction of sucrose from beet tissue. (Other water soluble solids are also extracted). |
Draft | The weight of raw juice as a percentage of beet weight. |
Dried pulp | Pulp, which has been dried and sometimes pelleted |
Dried sugar beet cossettes | Commercial term for dried (including pressed) cossettes from which no sugar has been extracted |
Dry substance | In most cases moisture-free substance |
Dry substance content | Brix*. Findings should state the analytical method used (gravimetric, refractometric, aerometric) |
E
Entrainment separator | Apparatus for removing syrup or magma from vapor |
Evaporating crystallization | Crystallization by evaporation of the solvent |
Evaporating crystallization effect | Difference between the purity of the magma and the purity of the mother liquor of the magma on discharge |
Evaporating crystallization process | Process of evaporating crystallization. Batch: from opening of the feed valve to discharge of the massecuite |
Evaporating crystallizer | Apparatus for crystallization by evaporation |
Evaporator effect | Evaporator(s) operating at a given steam pressure (e.g. first effect, second effect). Condensates and vapors are labelled correspondingly (e.g. first condensate or vapor:condensate or vapor from the first effect) |
Exhausted cossettes | Cossettes leaving the extraction plant |
Extraction | The amount of sugar (sucrose) recovered for sale as a percentage of the amount entering the factory in the beets. |
Extraction | Process of obtaining juice from sugar beet or sugar cane; the term diffusion should be used only for the physico-chemical process |
Extraction fresh water | Water introduced into the extraction plant in addition to press water |
Extraction losses | Quantity of sugar entered but not contained in the raw juice as a percentage of the beet or cane mass |
F
False grain | Undesirable small crystals |
Fanged beet | Beet with multiple tap roots |
Feed syrup | Supply syrup for crystallization |
First Carbonation ON (1st Carb) | That portion of carbonation purification wherein (after lime addition) the carbon dioxide gas is added with the objective of obtaining both optimum purification and optimum handling of suspended solids (settling and filtration) are sought. (Compromise is always required). |
Flume water | Water used to transport beet |
G
Green run-off (syrup) | First syrup produced on centrifuging a magma |
grain | n. aggregate of the crystals in a massecuite; v. to introduce or initiate a crop of crystal nuclei in a graining charge. |
graining charge | in b a tch sugar boiling, the batch or charge of syrup drawn into the vacuum pan at the beginning of the batch cycle. |
I
Injection water | Water for jet condenser |
Invert sugar | Mixture of (close to) equal parts of glucose and fructose resulting from the hydrolysis of sucrose (inversion) |
J
Juice purification | Partial removal of nonsugar substances from the raw juice while producing a thin juice |
L
Liming | Process step in juice purification in which quicklime or milk of lime is introduced into the juice (also preliming, main liming, intermediate liming before 2nd carbonation) |
Lime Cake | The suspended solids that have been removed from “thickened” 1st carb juice. (Contains calcium carbonate, solid nonsugars removed from juice and some sugar not recovered by washing cake). |
Limesalts | The content of dissolved calcium salts in the juice. |
M
Mainliming | The treatment of the juice with relatively large amounts of lime. (One of the steps in the juice purification system). |
Marc | The water insoluble content of the sugarbeet |
Magma | Mixture of crystals and syrup |
Massecuite | The mixture of solid, crystalline sugar and liquid sugar solution resulting from the crystallization of sugar in pan boiling. |
Mixer | Apparatus to distribute magma to the centrifugals |
Molassed dried pulp | Commercial term for a mixture of dried pressed pulp and molasses |
Molasses | The sugar-bearing product of the sugar end whose purity has been reduced to the point that further crystallization of sugar is not economical feasible without special treatment of molasses (chapter 17) |
Monogerm seed | Genetically single-germ seed |
Mother Liquor | The liquid sugar solution associated with solid crystalline sugar in a massecuite (before or after separation from crystals). |
Mush content | Portion of cossettes less than 1 cm long |
N
Nonsucrose | Substances contained in raw material and ist products except sucrose and water |
Nonsucrose content | Difference between dry substance content and its sucrose content |
Nonsugar | As used locally, refers to all water soluble substances that are not sucrose. (Technically the term should be nonsucrose, since other sugars may be in solution. Water is also a nonsucrose substance). |
Nucleation | Generation and development of small crystals capable of growth |
P
Pan (Vacuum Pan) | The apparatus within which crystallization of sugar from solution is accomplished. (A tank-like vessel; essentially a single effect evaporator). (White, high raw, or low raw designations indicated by the sugar crystallized therein). |
Pelleted seed | Beet seed brought to uniform size by coating |
Piled beet | Stored beet (as distinct from freshly harvested beet) |
Polarization | Sugar(sucrose) content as measured with a polariscope or saccharimeter (sometimes abbreviated as “Pol”). |
Precision seed | Monogerm seed produced from multi-germ seed by rubbing and grading |
Preliming | Treatment of raw juice with small amounts of lime. (One of the steps in the juice purification system). |
Preparation index | Percentage ratio of dry substance in ruptured cells to total dry substance in cane |
Press water | Liquid effluent from the pulp presses |
Press water pulp | Particles of exhausted cossettes contained in the press water |
Pressed pulp | Pressed, exhausted cossettes, leaving the pulp presses |
Processed seed | Beet seed brought to a uniform size by mechanical treatment and screening |
Pulp (Beet Pulp) | The water insoluble beet tissue remaining after sugar extraction in the diffuser. |
Purity | Sugar content as percent of dry substance content |
R
Raw juice (Diffusion Juice) | The solution of sugar (sucrose) and nonsugars (nonsucrose constituents) obtained from diffuser. |
Raw Sugar | Solid, crystalline sugar (sucrose) of insufficiently high quality to be marketable. (High raw sugar is sugar from high raw pans, roughly 98–99 purity. Low raw sugar is sugar from low raw pans, roughly 92–94 purity). |
Recoverable sugar | Part of the sugar in beet, which can be obtained as white sugar in % on beet |
Refining | Purification of sugar through recrystallizing and chemical and physical methods |
Remelt | To redissolve crystallized sugar for the purpose of recrystallizing it. (Usually because the sugar does not meet the standards for marketing). |
Run-off (syrup) | General term for syrups produced on centrifuging a magma |
R.D.S. | Percent soluble solids (dry substance) in solution as measured with a refractometer. |
S
Sand separator | Apparatus which separates sand and earth from a liquid stream, such as raw juice, press water, or flume water |
Second Carbonation (2nd Carb) | That portion of carbonation purification after the suspended solids from 1st carb have been removed, wherein the objective is to remove as much calcium as possible from solution (minimum lime salts). |
Seed magma | Suspension of crystals as the basis for controlled crystal growth |
Seeding | (a) Mechanical or thermal intervention with the aim of inducing nucleation (b) Introduction of a finite number of crystal fragments in form of a slurry for crystal growth |
Silin number | Length in meters of 100 grams of cossettes |
Single-germ seed | General term for precision and monogerm seed |
Slicer (beet) | Machine designed to hold knives in knife blocks to produce cossettes |
Sludge transport water | Water for the hydraulic transport of carbonation sludge or beet soil |
Soil separator | Equipment for the mechanical separation of soil from beet |
Stone separator | Equipment for the mechanical separation of stones or rocks from beet |
Sucrose | Common term for the disaccharide a-d-glucopyranosyl-b-d-fructofuranoside |
Sugar | Generally refers to sucrose, the carbohydrate found in beets and cane that is recovered for food use. (There are other sugars, such as invert or raffinose which will generally be distinguished by name). |
Sugar End | The portion of the sugar factory which includes the sugar crystallization, separation, drying, and storage of sugar produced. (May or may not include the evaporators depending upon local practice). |
Sulfitation | The addition of SO2 (sulfur dioxide) gas to filtered 2nd carb juice – primarily to inhibit color formation. |
Supersaturation coefficient | Quotient formed by dividing the sugar/water ratio of a supersaturated solution by the sugar/water ratio of a saturated solution under the same conditions (temperature and purity or nonsugar/water ratio) |
Supersaturation, critical | Supersaturation at which nucleation begins spontaneously |
Swedish number | Ratio of the mass of cossettes longer than 5 cm to those shorter than 1 cm |
Syrup | General term for sugar solutions of higher concentration |
T
Tailings separator | Apparatus for the ballistic separation of tails (beet particulate material) from trash |
Tare | The unwanted dirt and trash delivered by the grower to the factory. (Top and crown material included in some areas). |
Thick juice | Concentrated juice following evaporation |
Thickening filter | Apparatus for concentrating the sediment in carbonation slurry by filtering |
Thin juice | Evaporator supply juice which may have been delimed or sulfitated |
Top tare | The part of the beet to which the petioles are attached; botanical the epicotyl |
Topping | (a) Separation of the beet tops (b) Removing part of the cane stalk above natural breaking point |
Transport water | Water used to transport beet |
Trash separator | Device for the removal of vegetable matter floating in flume and wash water |
True Purity | Purity as calculated when the sugar (sucrose) content has been measured by either multiple polarization techniques or by other, more accurate methods (gas chromatography, isotope dilution, etc.). |
U
Unaccounted Losses (Unknown Losses) | The difference between the total sugar entering the factory and the sum of total recovered sugar and all accounted losses. |
W
Wash run-off (syrup) | Syrup produced in washing sugar during centrifuging |
Washing | Washing of the crystals during centrifuging with syrup, water or steam |
Washing off | Unloading of beet by water jet |
Wet Pulp | Pulp directly from diffuser – high moisture (over 90%). |